Roasted Tomato and Brie-licious Quiche
A simple, but delicious Roasted Tomato and Brie Quiche! The perfect weekend family breakfast or easy make ahead weeknight meal when you’re in a pinch.
It’s been a while since my last post! It’s been a busy second half the year and now with the holidays, things have been extra go-go-go and chaotic! But my time has been filled with all GOOD things, so I can’t complain too much. 😉
Now I feel a bit more settled, so it’s back to sharing with you my daily experiences in the kitchen!
I hope all of you are enjoying your holiday season. This is one my favorite times of the year, especially seeing the joy in my kids’ faces. I’m planning to have my family and my husband’s family over for brunch on Christmas day – stay tuned for some delicious pics!
To celebrate the holidays, I decided to make roasted tomato and brie quiche for my clients and neighbors. Â It’s a great comfort food, yet light and airy at the same time.
The trick to a delicious quiche is a creamy custard batter.
PrintRoasted Tomato and Brie-licious Quiche
Ingredients
5 eggs
1 1/2 cups milk
1 1/2 cups cream
a dash of nutmeg
salt and pepper, to taste
fresh thyme, coarsely chopped
1 cup roasted tomatoes
2 shallots, chopped and caramelized
8 ounces brie
1 store-bought pie crust
Instructions
Blend eggs, milk, cream, nutmeg, salt, and pepper in a Vitamix or blender until a frothy batter forms.
Scatter roasted tomatoes, pieces of brie, and fresh thyme. Pour half of the custard batter on top of the ingredients.
Pour the other half of the custard batter and top with more roasted tomatoes, brie, and caramelized shallots.
Bake in the oven at 350 degrees for 25 minutes (use convection mode if your oven has one). Enjoy!
5 Comments
The Editor
December 22, 2013 at 10:29 pm
This looks awesome…
The Editor
December 22, 2013 at 10:29 pm
Reblogged this on Recipe Reblog.
aginde
December 22, 2013 at 10:41 pm
Thanks so much for the reblog!
mydearbakes
December 23, 2013 at 9:40 am
This is such a delightful bake! So pretty!
aginde
December 23, 2013 at 10:02 am
Thank you! I appreciate the feedback!
Comments are closed.